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Glazed-Chicken Spinach Salad

Apple jelly and ginger combine in an easy-to-fix glaze for grilled chicken. Cooked apples and spinach complete this fast dinner.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 12 mins

Glazed-Chicken Spinach Salad



  1. Measure 1/4 cup of the Ginger-Apple Glaze. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.
  2. Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat. Add apple, leek, and garlic; cook for 3 minutes. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling. Add spinach; toss just until wilted. Season to taste with salt and pepper.
  3. To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken.

Ginger-Apple Glaze



  1. In a small saucepan, combine apple jelly; soy sauce, thyme; lemon peel; and ginger. Heat and stir just until jelly is melted. Makes 2/3 cup.

Nutrition Facts (Glazed-Chicken Spinach Salad)

    Per serving:
  • 335 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 82 mg chol.,
  • 673 mg sodium,
  • 44 g carb.,
  • 4 g fiber,
  • 25 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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